Tomato, chicken, and mushroom soup

Yield: 1 servings

Measure Ingredient
½ pounds Mushrooms -- sliced
2 tablespoons Butter
55 ounces Chicken broth
4 cups Cooked chicken -- diced
29 ounces Stewed tomatoes
16 ounces Tomato sauce
2 \N Envelopes
\N \N Dressing mix
1½ cup Minute rice
\N \N Good seasons italian salad

Cook and stir mushrooms in hot butter; gradually stir in broth, then add chicken, tomatoes, tomato sauce, and salad dressing mix. Bring to a boil.

Reduce heat; cover and simmer 10 minutes. Stir in rice; cover and remove from heat. Let stand at least 5 minutes.

Recipe By : Ed from McPherson

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